Our intrepid and inspired baker Gail Smythe of Earthly Kneads wrote this in her weekly email and I’m borrowing it to re-post here:

There’s a fund raiser for the gals at Groundswell Farm this weekend. Please come by the Sweetwater Market and show your support. Barb and Amy are going to be there with their awesome drum circle and all coffee cup sales and a portion of vendor fees will be donated. I know it’s not exactly a vegetable, but we’re donating 80 loaves of bread for their CSA members next week. If you have something you’d like to contribute, please let me know and I’ll see if we can get it in their delivery.

We joined the Bobier’s CSA this year and it’s been like Christmas opening our box every week to see what vegetables are inside. We had a full Sweetwater Market dinner the other night, and I wanted to share it with you. See the bottom of this email for recipes and ideas. Everything turned out so tasty that I ate most of the leftovers before Patrick could get his hands on them! Everything made enough food to feed 6-8 people.
OUR ASIAN INSPIRED SWEETWATER MARKET DINNER
We had some asparagus from Fruitful Acres, garlic scapes and shiitake mushrooms from Dave (our Mushroom guy), baby pak choi, green onions, red & white radishes, kohlrabi, and sirlion steak from Earthscape/Full Circle Farm, and eggs from Creswick Farms. This is what we did with all of it:
CRISPY SHIITAKE MUSHROOMS
Once they were cooked, we sliced the caps and tossed them with some grilled tofu and grilled sirlion steak. For a vegetarian version, omit the steak! To grill the tofu, cube it, toss it in the leftover marinade from the shiitake mushrooms, skewer it, and cook over high heat, turning every few minutes until there are nice grill marks on each side. Yum!
Ingredients:
1 pound fresh Shiitake mushrooms caps
1/2 cup water
3 garlic scapes, minced
1 tablespoon toasted sesame oil
1/3 cup vegetable oil
1/3 cup rice wine vinegar
1/3 cup soy sauce
Whisk together all the ingredients except the mushrooms. Toss the mushrooms in the marinade and let sit at room temperature for 1 hour, turning the caps frequently. Grill on high or broil for 3 minutes per side or until the edges are brown and crispy.
SIMPLE ASIAN SLAW
2 medium/small Kohlrabi, cut in thin julienne (or coarsely shredded)
Small handful of radishes, thinly sliced
2-3 green onions, sliced thinly on the diagonal
1/2 teaspoon grated ginger
Toss all the vegetables in a bowl with a small splash of tamari sauce (or soy sauce), a splash of seasoned rice wine vinegar, and a dash of toasted sesame oil. Adjust seasonings to taste. Let sit while you prepare everything else. Top with some toasted sesame seeds if desired when serving.
BOK CHOY AND ASPARAGUS FRITTATA
Found this recipe online. We substituted the garlic with a few garlic scapes, but kept the rest of the recipe the same. I cooked it in a cast-iron skillet.
http://www.foodandwine.com/recipes/asparagus-and-bok-choy-frittata

Bon Appetit!